Guerrilla Food is about being poor and hungry, and the almost nuptial romance that I have with food. It's about being pissed off at what the American home kitchen has become and taking our food culture back from those that have ruined it. I hope to open a discourse about where it all went wrong and how we can fix our tattered cuisine.

Thursday, December 28, 2006

Rachel Ray Must be Stopped

Rachel Ray is like Milli Vanilli.

Apparently millions of people love her and buy her books. I just can’t seem to find anyone who will admit it. As far as innovation goes, she gets a zero in my book, and that’s only because I haven’t found a way to give someone negative points. She has been warming things in microwaves, and opening cans of this and that while flapping around like a cartoon Swedish chef for years, and for some reason housewives and the unimaginative applaud her ferociously for it.

What has she done for food? What has she done for the American Cuisine? Rachel Ray is a galvanization of all that is wrong with our throw away fast-food nation. She even endorsed Burger King! Come on!

I even saw her glistening cleavage, all rubbed down with “EVOO” in an issue of FHM Magazine where she was posing half naked on the counter and going down on a strawberry. And this is American’s new queen of the kitchen?!?

If Julia Child were alive and Martha Stewart weren’t afraid of a parole violation, I am sure they would jump her, one holding her arms while the other beat her with a Boos Block.

'American Cuisine' is nothing more than fusion. We're influenced by every other culture in the world. Half our recipes are modified english or french cuisine. What is original was mostly invented by the cultures which were brought here as slaves or cheap labor and invented new food with what meager provisions were at hand. Ill admit, I dont think RR does anything new, but who does? There's nothing new to be made it's all modification and fusion. 'Throw away fast food'? I dont see her making corn dogs, the few times Ive seen her cook it was italian with a twist. If you've seen her more than I have maybe you can say differently but then, what would that say about you; the one who professes to despise her methodology? And besides 90% of those who watch her do it because she's 'hot' I dont see it, I'd say average at best, plain at worst. Hmm it seems I've encountered everything from game fanboys to film snobs to music snobs, but I never thought I'd see the day there was a food snob. Heh, next thing you know some one's going to be offended by the way I tie my shoes.

Rachel Ray is not a chef. DUH! She's the first one to say that she is not trained as a chef. So, gee, maybe she's not trying to make "an impact on American cuisine"! Maybe she just likes to cook, has some shortcut ideas, and people appreciate being able to get a full meal on the table in 30 minutes or less. Sheesh... how dare her.

PS - I have one of her cookbooks, (and I am actually a bit of a foodie), but I don't cook gourmet meals on a daily basis... and I bet you don't either. So stop trying to be a food snob and TRY a few of her recipes before judging her.

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About Me

I began my adventures into the culinary trenches when I moved to Munich Germany. I was a painfully typical college student, i.e. drank and smoked pot all day instead of going to class. With a disgraceful GPA, I dropped out of school to move to Europe. Five years later I was straightened out enough to come back and finish school.
While in Munich, I became a food junkie. My kitchen was a mini fridge and two stove eyes. It was in the corner of my living room that was also my bed room. That little Küche was like my studio.
I landed a consulting job so I had money to follow my obsession. I begged chefs to let me into their kitchens. I installed software for a Chinese chef in exchange for three months training. I harassed a German chef into letting me cook in his restaurant. I had two French Chef friends who humored my questions. And Tuesday nights were pizza night at an Italian friend’s house who owned a pizzeria in Rome. I absorbed it all. Now back in the states, I have worked my way through college as a cook at a health food restaurant. I am now the culinary specialist there and am still foaming at the mouth to learn more about the foods we eat.